Recipe from Saving Dinner*
*serving suggestions for this meal include brown rice, steamed green beans, and a dollop of low-fat sour cream
1 10-oz. bag frozen corn
3/4 pound extra-lean ground beef
1 8-oz. can tomato sauce
salt and pepper to taste
1/2 teaspoon garlic powder
1 cup Cheddar cheese, shredded (~4 oz.)
1/2 teaspoon Worcestershire sauce
1/4 c. onion, chopped
6 red bell peppers
2 tablespoons ketchup
3 tablespoons water
- In a large bowl, combine all ingredients except bell peppers, ketchup, and water. Stir well.
- Stuff peppers two-thirds full and place carefully in Crock-Pot. Pour 3 tablespoons of water into the Crock-Pot and pour ketchup over tops of peppers.
- Cover and cook on low 7-9 hours or on high 3-4 hours.